Moroccan-Spiced Turkey Meatballs with Couscous

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine 2 pounds of ground turkey, 1/2 cup whole wheat breadcrumbs, 2 beaten eggs, 2 minced garlic cloves, 1/2 of the diced red onion, 2 tablespoons chopped parsley, 2 tablespoons chopped cilantro, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1/2 teaspoon paprika, 1/8 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough.

Form the mixture into 24 meatballs, about 2 tablespoons each, and place them on the prepared baking sheet.

Drizzle 1 tablespoon of olive oil over the meatballs and bake for 20-25 minutes until browned and cooked through (internal temperature of 165°F).

While the meatballs are baking, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the remaining diced red onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened.

Add the remaining spices (1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1/2 teaspoon paprika, 1/8 teaspoon cayenne) and toast for 30 seconds until fragrant.

Add 2 cups of chicken broth to the saucepan and bring to a boil. Stir in 2 cups of couscous, remove from heat, cover, and let stand for 5 minutes.

Fluff the couscous with a fork and stir in 2 cans of chickpeas, 1/2 cup chopped dried apricots, 1/2 cup toasted sliced almonds, lemon zest, 2 tablespoons of lemon juice, remaining 1 tablespoon of olive oil, remaining fresh herbs, and 1/2 teaspoon each of salt and black pepper.

In a small bowl, mix 1 cup of Greek yogurt with 1 tablespoon of honey, 1 tablespoon of lemon juice, 2 tablespoons of chopped mint, and a pinch of salt to make the yogurt sauce.

Serve the meatballs over the couscous mixture with a dollop of the yogurt sauce on top.